Tuesday, October 4, 2016

Pumpkin Spice Three Layer Bars


It's October! And while I'm lamenting the loss of summer--though thankfully, here in Austin it'll be comfortable temperatures until at least December--I'm happy for the change of wardrobe and slightly cooler days. And all the pumpkin stuff everywhere!

Yea, I'm a Pumpkin Spice Latte bitch. You wanna fight about it?


I do miss New England fall. Texas fall is still fun though. Now I can FINALLY wear a Halloween costume without freezing my ass off. Perks!

These are a variation of my "I Love You Brownies" (recipe forthcoming) that I make when I am celebrating something special for people I love. Those brownies are chocolate and peanutbutter. These are white chocolate and pumpkin.

I kind of wish they came out more pumpkin-y looking (no artificial colors!), but the taste is out of this world.



Pumpkin Spice Three Layer Bars
For the Blondie
  • 1 stick + 2 tablespoons butter, room temp
  • 1 cup dark brown sugar
  • 1 large egg 
  • 1/4 cup maple syrup
  • 1 1/2 cups flour
  • 1/4 teaspoon baking soda
  • ½ teaspoons baking powder
  • 1 tsp powdered ginger
  • 1 tbsp pumpkin spice
  • 1/2 teaspoon salt

-Preheat oven to 350 degrees F. Grease and flour a 9x13 baking dish.

-Brown the butter--cook over medium heat until frothy, stir, and take off the heat once brown bits are beginning to form. Let cool slightly.

-Add brown sugar, eggs and maple syrup.

-In a separate bowl, whisk together the dry ingredients. Slowly add the dry to the wet, mixing well until there are no clumps.

-Pour into prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Remove from oven and let cool completely.

For the Filling
  • 1/2 stick butter, room temp
  • 1/4 cup pureed pumpkin
  • 1 tbsp pumpkin spice
  • 2+ cups powdered sugar

-In a stand mixer, mix together the butter and pumpkin. Add the spices and slowly add the powdered sugar until a stiff buttercream forms.

For the Fudge Topping
  • 2 cups white chocolate chips
  • 1 stick butter

-In a double boiler or microwaved in batches, melt the chocolate chips. Add the butter and stir until smooth.

To assemble the bars: Spread the pumpkin buttercream over the blondies and let air-dry until just firm. Pour the white chocolate over the top and let chill until firm. Cut into bars and serve.


7 comments:

  1. These sound so yummy! I'm ready for the cooler days, too -- and one of these will certainly make it even better! :-)

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  2. Ooooh these sound amazing! So excited for pumpkin season!!

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  3. Oh my gosh these are mouth watering. If I wasn't trying to cut on carbs I would have these in my mouth by now. Maybe next week.. thanks for sharing. :)

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  4. The downside, my Texan kids sweat their butts off in their costumes LOL! I love these bars.

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  5. I'm in South Florida and it's 88° as I write this -- Oh - and there's a hurricane coming. Definitely not fall weather here. I need something indulgent to take my mind off the storm -- I think these bars will do the trick!

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  6. Yum! Love those layers! So perfect for autumn.

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  7. These look awesome. The texture looks perfect. Bar cookies are my FAVORITE!

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